Vegetarian Mushroom “Meatloaf” Cups

Steps to make Vegetarian Mushroom “Meatloaf” Cups

1. 1

   Preheat oven and prepare muffin pan

   5
   

   Preheat the oven to 400 °F and spray a 12-cup muffin pan with non-stick cooking spray.

2. 2

   Sauté onions and garlic

   3
   

   Heat a large pan over medium-low heat and add 1 tablespoon olive oil. Add 1 finely chopped onion and 3 minced cloves garlic and cook until translucent, 3-5 minutes.

4. 3

   Add mushrooms and broccoli

   2
   

   Chop 1 ½ heaping cup sliced fresh button mushrooms and 1 heaping cup roughly chopped raw broccoli in a food processor. Add to the pan and stir to combine.

5. 4

   Add beans

   2
   

   Meanwhile, pulse the red beans in the food processor until roughly chopped. Add to the pan and stir to combine.

6. 5

   Add peppers and spices

   3
   

   Add 1–2 minced chipotle peppers along with 2 tablespoons low sodium soy sauce, 1 teaspoon dried oregano, ½ teaspoon dried basil leaves, and black pepper to taste and stir to combine. Cook, stirring occasionally, until most of the liquid has evaporated.

7. 6

   Cool

   15
   

   Remove from heat and transfer the mixture to a large bowl. Let cool for 15 minutes before continuing with the recipe.

8. 7

   Add eggs and breadcrumbs

   2
   

   Add 2 whisked eggs and ¾ cup Italian breadcrumbs to the cooled mixture and mix until well combined.

9. 8

   Fill muffin cups

   2
   

   Scoop ¼ cup of the mixture into each muffin cup and press down with the back of a spoon. Spray the tops with cooking spray.

10. 9

    Bake

    20
    

    Bake in the preheated oven for 20-25 minutes or until golden brown on top. Once baked, allow to cool for 5-10 minutes

11. 10

    Serve
    

    Serve and enjoy!